Bold Baking Basics, Informational Articles How to Make Whipped Cream 5 from 1 vote Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Jump To Video Save Recipe Learn how to Make Whipped Cream perfectly every time for all of your baking desserts including my two ingredient No Machine Homemade Ice Cream! By Gemma Stafford | May 15, 2016 | 371 Last updated on November 23, 2022 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! Whipping cream seems like a little bit of a no brainer right? Put cream in a bowl and whip with a whisk until it is thick. I always have you covered when it comes to Baking Basics. However, it seems to be one thing that the Bold Baking Community struggles with and for good reason. In every country, cream is different. It comes in different forms and is called different things. There is whipping cream, single cream, heavy cream and so on. It is a bit over whelming to be honest and you want to make use you buy the right cream because it is an expensive ingredients and you don’t want to mess it up. Do you have trouble making my No Machine Ice Cream? I hear a lot that when trying to whip cream for my ice cream that it over whips. The only way to stop this from happening is to teach you what you need to look for as you are whipping. By knowing just by looking at the cream is a skill you can easily learn. Watch the video below where I show you where to stop and how not to over whip cream. Here are a few countries where I know which cream works best for whipping: UK: Whipping Cream Netherlands: Slagroom Philippines: Whipped cream or heavy cream How to Whip Cream Successfully: 1. Use cold cream – Cream has to be cold to whip. If it is not cold from the fridge it is very hard to get it to whip to stiff peaks. 2. Chill your bowl – If you live in a particularly warm or humid climate, chill your bowl in the fridge. This will help the cream to stay cold while whipping. 3. Under whip rather than over whip – If you are making my 2 Ingredient No Machine Ice Cream and are worried if you have whipped it too much, then stop whipping. It’s better to under whip then over whip. Over whipping cream can separate and make butter. 4. Keep a close eye – Never walk away from a machine while cream is whipping or you will make butter. Once it eventually starts to thicken it will thicken quite fast. 5. Watch my How To Video – This will show you what you should be looking for when whipping cream and also when you should stop whipping. Do you know how many things you can make homemade like Condensed Milk, DIY All Natural Food Coloring and Rolled Fondant to name a few. You can find all of my Bold Baking Basics here. Get More Articles! How To Make Homemade MozzarellaJalapeño Cheddar Cream CheeseHow To Make Chocolate Whipped CreamCrème Fraiche Whipped Cream Watch The Recipe Video! Play How to Make Whipped Cream 5 from 1 vote Print Recipe Add to Favorites Loading… Learn how to Make Whipped Cream perfectly every time for all of your baking desserts including my two ingredient No Machine Homemade Ice Cream! Author: Gemma Stafford Servings: 4 cups Electric Mixer Learn how to Make Whipped Cream perfectly every time for all of your baking desserts including my two ingredient No Machine Homemade Ice Cream! Author: Gemma Stafford Servings: 4 cups Ingredients 2 cups (16fl oz/480 ml) heavy whipping cream (36% fat content) Instructions For Soft Peaks Using a stand mixer or an electric hand mixer, whip the cream in a large bowl on high speed until soft peaks form, about 3 minutes. This is the perfect texture to serve on the side of a dessert or on top of a drink. For Stiff Peaks Whip for about 4 minutes on high speed. This texture is great for piping and frosting/cake decorating. Cover and store whipped cream in the fridge for up to 48 hours. If the cream has softened over time you can whip it up again briefly.